Fresh avocados are low in fat and bursting with more than 20 vitamins, minerals and beneficial plant compounds. Guacamole, made with avocados and fresh ingredients such as onions, garlic, tomatoes, cilantro and lime juice, is an excellent way to enjoy healthy snacking.
When to Let Go
Once cut, the flesh of an avocado starts to turn brown quickly with oxidation, so be prepared to polish if off quickly or take measures to preserve it. When exposed to air, the avocado emits a rancid odor in addition to the unsightly brown color. This brown section should not be consumed, but the underlying layers are usually still edible. Scrape off the brown areas to reveal the fresh green layer underneath.
There are a few things you can try to keep the guacamole from turning brown as quickly. Place the avocado seed in the guacamole dip, and brush the top layer with lemon or lime juice before sealing in an airtight container. An alternate method is to place the guacamole in the container and slowly pour about 1/2 inch of lukewarm water over the top. Seal and use within 3 days.
Wendy K. Leigh is a travel writer and photojournalist from Seattle. She is the Editor of Islands America, a travel website for visiting islands within the United States. She also writes about home design, food and historical architecture. Leigh holds a Bachelor of Arts in English from the University of Washington.